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Leek Patties

Small fried croquettes, typically referred to as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These particular leek croquettes present a flavorful fusion of savory ground beef with the delicate, sweetly mild essence of leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Wash the leeks carefully and trim off the base and most of the green stalk. Slice in half lengthways then into 1.5cm pieces. Place in a large skillet and fill with water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor generously with salt and pepper. Combine well using your palms then shape a few tablespoonfuls into a patty, flattening a bit. Place on a tray and repeat for the remaining of the mixture.

Warm olive oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is ready, fry the fritters in small groups until golden on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the finished fritters to a dish topped with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a real delight. The crispy crust reveals a creamy interior. The fresh spinach imparts a vibrant, somewhat earthy note, while the dairy provides a rich, savory richness. It's possible to replace the dairy cheese with steamed, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

For leafy greens, clean it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Put in a big pot with a little water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then press out any extra water and put aside.

If using previously frozen spinach, thoroughly remove excess liquid.

Warm the olive oil in a pan over a moderate heat and saute the onion and garlic until translucent, about four minutes. Remove from the flame.

Put the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Stir well until incorporated. If the mixture appears too loose, incorporate some extra breadcrumbs.

With your fingers, form the dough into oval shapes somewhat larger than a nut but more compact than an chicken egg, and set them on a baking sheet topped with parchment paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium flame, preheat oil to a level of about half an inch. Cook the croquettes a handful for 2–3 minutes on both sides, turning so they are crispy completely, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only tasty but also a wonderfully nutritious bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a pot and fill with ample water. Cook over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to keep the pulses immersed if required.

Add the bulgur wheat and continue cooking until softened. Remove the water from the ingredients well and put aside in a container.

Preheat a portion of the